Brownie Skillet

Instructions

1. 1

   Preheat your Oven to 350°F. Generously Butter a 10-inch Cast Iron Skillet, making sure to coat the sides. Set aside.

2. 2

   In a medium Saucepan over low heat, melt the Butter and chopped Semi-Sweet Chocolate together, stirring constantly until completely smooth. Remove from heat and let cool for 3–4 minutes — you don't want it hot enough to scramble the Eggs.

3. 3

   Whisk the Granulated Sugar into the melted Semi-Sweet Chocolate mixture until well combined. Add the Eggs one at a time, whisking well after each addition. Stir in the Pure Vanilla Extract.

4. 4

   Add the All-Purpose Flour, Unsweetened Cocoa Powder, and Fine Salt to the bowl. Switch to a Spatula and fold gently until just combined — do not overmix. A few streaks of flour are fine; they'll incorporate fully when you add the chips.

5. 5

   Fold in the Semisweet Chocolate Chips, then pour and spread the batter evenly into the prepared Cast Iron Skillet. Sprinkle Flaky Sea Salt over the top if using.

6. 6

   Bake for 22–25 minutes, until the edges are set and pulling away from the sides of the Skillet, but the center still looks slightly underdone and glossy. A toothpick inserted 1 inch from the edge should come out clean; the center will be fudgy. Do not overbake.

7. 7

   Remove from the Oven and let the Cast Iron Skillet rest for 5 minutes — the center will continue to set slightly from residual heat. Serve warm directly from the skillet, topped with scoops of Vanilla Ice Cream.